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Charolais

The Charolais comes from the granite plains around the Charolles region of Bourgogne, near the Beaujolais vineyards, from which it gets its name. Its shape is a barrel with concave sides. It can be eaten fresh, slightly dried (demi sec) or very dry. Its artisan production varies greatly from farm to farm. Sometimes the cheese is made only from goat’s milk, or a mixture of goat and cow milk. Tradition calls for the Charolais to be made from two portions of goat’s milk to one portion of cow’s milk. The richness of these plains produces a subtle savour of milk, and the saltiness and sweetness of its aroma is a pleasure to the palate. In this latter state it is in the category of strong cheeses. It is also greatly appreciated in the dry state. In the course of the first two weeks of maturing, its rind turns a blue/grey shade and is covered with blue/ white mould.